Vietnamese coffee cake: 7 recipes for your homemade delight

19/12/2023

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Seamlessly marrying the robust flavors of Vietnamese coffee with the artistry of baking, Vietnamese coffee cakes pay homage to the country’s cherished beverage while offering a unique experience for the palate.

1. What makes Vietnamese coffee cakes so well-loved?
2. Top 7 popular Vietnamese coffee cake recipes

Vietnamese coffee cake is a beloved treat in Vietnam (Source: Collected)

Vietnamese coffee cakes are one of the most beloved Vietnamese cakes that visitors should try while seeking authentic Vietnam travel experiences. As they are closely entwined with Vietnam’s coffee culture, these cakes have a lot in store. Learn about 7 Vietnamese coffee cake variations and how to make them here.

1. What makes Vietnamese coffee cakes so well-loved?

Vietnamese coffee cakes are cherished for a combination of cultural and culinary factors. Vietnam’s robust coffee culture, deeply ingrained in daily life, creates a natural affinity for coffee-flavored desserts. Additionally, the social aspect of sharing Vietnamese coffee and cakes with friends or family fosters a sense of community.

The culinary heritage of Vietnam, blending traditional and modern elements, results in cakes that are both comforting and innovative. The adaptability of Vietnamese coffee cake recipes, ranging from classic to contemporary interpretations, allows for a wide array of options that cater to different preferences.

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2. Top 7 popular Vietnamese coffee cake recipes

2.1. Vietnamese coffee cookies (Banh quy ca phe)

Ingredients for Vietnamese coffee cake with cookies:

125 grams of all-purpose flour/cake flour
25 grams of cornstarch
5 grams of pure coffee powder
15 grams of cocoa powder
50 grams of powdered sugar
75 grams of unsalted butter
50 milliliters of fresh milk
1 egg yolk

Instructions:

1. Start by heating the fresh milk and dissolve the pure coffee powder in it. You can also heat the milk in a microwave-safe cup instead of using a stove.
2. In a bowl, mix the unsalted butter and powdered sugar until the sugar and butter form a smooth, creamy mixture. Add one egg yolk and the prepared coffee milk mixture, and mix again.
3. Sift into the bowl the mixture of flour, cornstarch, and cocoa powder.
4. Mix well until the ingredients come together into a smooth, non-sticky dough.
5. Knead the dough with your hands for about 3-5 minutes until it forms a soft consistency.
6. Place the dough in a bowl, cover it tightly with plastic wrap, and let it rest for about 30 minutes.
7. Divide the rested dough into small pieces, about 6-8 grams each, and shape them into ovals.
8. Use a fork to press a line down the center of each cookie to create a coffee bean shape.
9. Preheat the oven or an air fryer to 200°C for 3-5 minutes. While waiting, line a baking sheet with parchment paper and place the shaped cookies on it. Make sure to leave some space between the cookies, as they will expand slightly during baking.
10. Bake the cookies at 180°C for 20-25 minutes.

Vietnamese coffee cookies are favored by everyone (Source: Collected)

2.2. Vietnamese coffee sponge cake (Banh bong lan ca phe)

Ingredients for 3 servings of Vietnamese sponge cake with coffee:

120 grams of cake flour
40 grams of cornstarch
1 gram of vanilla extract
20 grams of unsalted butter
3 eggs
220 milliliters of fresh milk
50 grams of sugar
72 grams of instant coffee powder (3 packets)

Instructions:

1. In a bowl, combine the egg whites, vanilla extract, and 1/3 teaspoon of salt. Use an electric mixer on low speed until the eggs form bubbles like soap.
2. Gradually add the sugar in three parts, beating for about 30 seconds between each addition. When adding the last portion, increase the speed to high until the egg whites are soft, creamy, and have glossy peaks. Lift the whisk; if a stiff peak forms, it is ready.
3. Melt the unsalted butter and dissolve the instant coffee in the fresh milk. Allow the mixture to cool.
4. Add the egg yolks and melted butter into the beaten egg whites. Gently fold from the bottom up using a spatula. Continue until well combined.
5. Add the coffee milk mixture and fold until fully incorporated. Be cautious not to overmix to maintain the fluffiness of the batter.
6. Sift the cake flour and cornstarch, then divide into 2 portions. Gradually add each portion of flour to the bowl with the whipped egg whites, folding gently.
7. Grease the rice cooker pot with a thin layer of oil. Pour the batter in and tap the pot on the table 3 times to distribute the batter evenly and remove air bubbles.
8. Press the “Cook” button once and let it cook until the indicator switches to “Warm.” Allow it to sit for 5-7 minutes.
9. Press the “Cook” button again, wait until it switches to “Warm,” and let it sit for another 5-7 minutes. The number of “Cook” button presses depends on the rice cooker’s power. Usually, 3-4 presses are sufficient.
10. Enjoy your Vietnamese coffee cake!

A sponge cake can be made with just a few Vietnamese coffee cake ingredients (Source: Collected)

2.3. Vietnamese coffee tiramisu cake (Banh tiramisu ca phe)

Ingredients for 5 servings of tiramisu Vietnamese coffee cake:

200 grams of lady finger cakes
2 egg yolks
1 teaspoon of vanilla sugar
1 teaspoon of instant coffee powder
A small amount of cocoa powder
300 grams of Mascarpone cheese
250 milliliters of whipping cream
80 grams of sugar

Instructions:

Dissolve the coffee powder and 20 grams of sugar in 200 milliliters of hot water. Allow the mixture to cool.
In a new bowl, combine the egg yolks, 60 grams of sugar, and the vanilla sugar. Place the bowl over warm water and use an egg beater to beat the mixture until it turns a light yellow color.

Tip: Warming the eggs helps dissolve the sugar, promoting quick fluffing and stabilizing the structure.

1. Ensure the eggs are warmed to around 40-50°C, as overheating may result in overcooking and less fluffiness.
2. In a separate bowl, pour the whipping cream and use an egg beater to whisk until the cream is soft, forming clear peaks. Lift the beater; if the cream holds its shape but is still soft, it is ready.
3. Chill the whipping cream in the refrigerator for 15 minutes before beating.
4. Add the Mascarpone cheese to the whipping cream, then continue mixing at a low speed.
5. Add the egg mixture and gently fold until the ingredients are well combined and smooth.
6. Prepare a square or rectangular container. Quickly dip the lady finger cakes into the prepared coffee, then arrange them in the container.
7. Spread an even layer of tiramisu cream on top. Repeat the process with two layers until the container is full, finishing with a final layer of cream.
8. Cover the container tightly with plastic wrap and refrigerate for 4-6 hours or overnight.
9. When serving this Vietnamese coffee cake, sprinkle a layer of cocoa powder on top.

This Vietnamese coffee cake recipe brings a feast for the eyes (Source: Collected)

2.4. Vietnamese coffee chiffon cake (Banh chiffon ca phe)

Ingredients for chiffon Vietnamese coffee cake:

4 eggs
100 grams of sugar
100 grams of cake flour (No. 8)
1/4 teaspoon of salt
35 milliliters of corn oil (3 tablespoons)
70 milliliters of milk (5 tablespoons)
3 tablespoons of instant coffee powder
2 tablespoons of warm water

Instructions:

1. In a bowl, mix the egg yolks, salt, and 20 grams of sugar until the sugar dissolves.
2. Incorporate the corn oil into the mixture and whisk until well blended.
3. Pour the milk into the bowl, stirring until the mixture is fully dissolved.
4. Mix the instant coffee with warm water in a small cup. Stir until dissolved and add it to the egg-milk mixture, continuing to stir until fully incorporated.
5. Sift the cake flour into the egg-milk mixture and mix until thoroughly combined.
6. In another bowl, beat the egg whites until frothy. Gradually add 80 grams of sugar in three portions, beating well after each addition.
7. Continue beating at high speed until the egg whites form soft peaks. Add 1/2 teaspoon of lemon juice and continue beating until stiff peaks form.
8. Gently fold 1/3 of the whipped egg whites into the flour mixture until incorporated.
9. Pour the batter back into the remaining whipped egg whites and fold until fully combined.
10. Pour the batter into a tube pan (18 centimeters or 7 inches) and tap it gently on the counter to release air bubbles.
11. Bake in a preheated oven at 170°C for 10 minutes. After 10 minutes, remove the cake, make a diagonal cut on the surface, and return it to the oven for an additional 35 minutes at 170°C.
12. Invert the pan and let the cake cool. Once the cake has cooled, remove it from the pan by gently pressing the edges to release it.
13. Enjoy your Vietnamese coffee cake!

A delicious treat of Vietnamese coffee chiffon cake (Source: Collected)

2.5. Vietnamese coffee mousse cake (Banh mousse ca phe)

Ingredients for mousse Vietnamese coffee cake:

1 egg
6 grams of unsweetened instant coffee powder
4 grams of cocoa powder
10 milliliters of cooking oil
22 grams of all-purpose flour
5 grams of cornstarch
50 grams of sugar
3 drops of lime juice
150 milliliters of whipping cream
100 milliliters of topping cream
3 sheets of gelatin or 4 grams of gelatin powder
30 milliliters of fresh milk
20-30 grams of condensed milk
1 tablespoon of instant black coffee powder

Instructions:

1. Preheat the oven to 180°C for about 10 minutes.
2.Combine the cooking oil, 3 tablespoons of hot water, 2 grams of instant unsweetened coffee, and 2 grams of cocoa powder in a bowl. Stir until the mixture is well dissolved.
3. Separate the egg whites and yolks. In a separate bowl, beat the egg whites with lime juice until foamy. Gradually add 30 grams of sugar in three portions, beating well after each addition until stiff peaks form.
4. Add the egg yolks to the whipped egg whites, beat for an additional minute, then add the all purpose flour and cornstarch. Beat for another 5 minutes until smooth. Mix in the prepared coffee mixture.
5. Pour the batter into a baking mold and bake for approximately 12 minutes at 180°C.
6. Once baked, remove it from the oven and tap it gently on the counter to ease the cake’s release.
7. Mix 1 tablespoon of hot water, 1 tablespoon of sugar, and 1 tablespoon of instant black coffee powder. Stir well and spread it evenly on the cake’s surface.
8. Place the cake in the refrigerator for about 3 hours.
9. Soak the gelatin sheets in water for 15 minutes.
10. Mix the fresh milk, condensed milk, and half of the soaked gelatin. Heat in the microwave for 5 minutes.
11. Pour the mixture over the chilled cake layer.
12. In a separate bowl, mix 4 grams of instant coffee, 15 grams of sugar, and 30 millimeters of hot water. Add the remaining soaked gelatin. Stir well.
13. Pour this mixture over the white layer, creating a marbled effect.
14. Whip the whipping cream and topping cream until it reaches 70% firmness.
15. Mix the whipping cream with the white mixture and spread it evenly on the cake.
16. Place the cake in the freezer for 5 minutes.
17. After 5 minutes, take the cake out and spread the remaining brown mixture with whipped cream on top.
18. Cover this Vietnamese coffee cake with plastic wrap and refrigerate for 6 hours.
19. Prepare a Dalgona mixture with 1 tablespoon of black coffee, 1 tablespoon of sugar, and 1 tablespoon of hot water. Beat until smooth and creamy.
20. Take the cake out and spread the Dalgona mixture on top, covering half of the surface. Sprinkle 2 grams of cocoa powder evenly.

This Vietnamese coffee dessert will make for a nice afternoon snack (Source: Collected)

2.6. Vietnamese coffee tart (Banh tart ca phe)

Ingredients for Vietnamese coffee cake with tart:

Ready-made tart shells
2 tablespoons of rice sugar
0.5 centimeters of butter
Sifted flour
3 egg yolks
40 milliliters of unsweetened fresh milk
25 milliliters of condensed milk
25 milliliters of unsweetened black coffee

Instructions:

1. Heat the condensed milk and unsweetened milk with coffee until it reaches a boiling point, then promptly turn off the heat. Gradually pour this mixture into the previously beaten egg yolks.
2. Use a sieve to strain the mixture and eliminate any lumps. Evenly distribute it into the tart shells.
3. For the egg whites, if there is an excess of coffee, milk, and egg mixture, blend them to attain a coffee flavor. Sift in a small amount of flour.
4. After thorough mixing, sift it once more to ensure the removal of any remaining lumps. Proceed to pour it into small parchment paper molds.
5. Preheat the air fryer/oven to 200°C. Once sufficiently heated, place the tart tray inside.
6. Bake for 20-25 minutes until the tarts achieve a golden hue and the filling develops a caramelized layer on the surface.
7. The tart shells should rise gracefully, creating a pleasing appearance. The interior should be delicately hollow.
8. Enjoy your tart-style Vietnamese coffee cake!

Combine Vietnamese coffee cake with tart shells for a unique combination (Source: Collected)

2.7. Vietnamese coffee flan cake (Banh flan ca phe)

Here are the ingredients you need to make

Ingredients for Vietnamese flan cake with coffee:

220 grams of sugar
400 milliliters of unsweetened fresh milk
2 tablespoons of instant coffee
150 milliliters of whipping cream or condensed milk
60 milliliters of water
2 teaspoons of lemon juice
5 eggs
Flan molds

Instructions:

1. Place a saucepan on the stove with 140 grams of sugar, water, and lemon juice. Gently swirl the pan to let the sugar dissolve.
2. Turn off the heat when the sugar turns a golden amber color. Add a small amount of water to liquefy the caramel slightly.
3. Pour the caramel into the prepared molds, ensuring an even coating on the mold surface.
4. Separate 3 whole eggs into a bowl. Use a strainer to filter 2 additional egg yolks into the same bowl.
5. Add 80 grams of sugar to the eggs and mix well until the mixture is smooth.
6. Place a pot on the stove and add the unsweetened fresh milk, whipping cream, and instant coffee. Stir well until the mixture dissolves, then turn off the heat.
7. Gradually pour the coffee mixture from step 3 into the egg mixture from step 2 while gently stirring to blend the two mixtures.
8. Strain the combined mixture for smoothness.
9. Pour the mixture evenly into the caramel-coated molds from step 2.
10. Steam the molds with a cloth in the steamer. Steam over low heat for 20 minutes, opening the steamer every 5 minutes to wipe away any condensations.
11. The flan is cooked when the surface is firm to the touch and does not leave an indentation when pressed.

Vietnamese coffee cake and flan go hand-in-hand (Source: Collected)

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Vietnamese coffee cakes are a testament to the harmonious fusion of Vietnam’s rich coffee culture with the artistry of baking. These delectable creations not only pay homage to the nation’s beloved coffee tradition but also offer a unique and indulgent experience for those fortunate enough to savor its layers. From the robust flavors of Vietnamese coffee seamlessly integrated into the dough to the meticulous shaping of each cookie, Vietnamese coffee cakes encapsulate the essence of Vietnam’s vibrant streets and aromatic coffee stalls.

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